Spring Buddha Bowl

Breakfast
Written By Abby Neff

Vegan, gluten free, soy free, nut free

There is nothing I love more than a warming bowl balanced with proteins, fats, and carbs to leave you feeling comfortably satisfied. You won’t want to go back for snacks because this meal checks all the boxes!

I used an air fryer for the veggies here but oven and stove top are also options :)

Ingredients:

  • Base

    • Handful Arugula

    • Micro greens cilantro

    • Olive oil

    • Salt and pepper

    • Nutritional yeast

    • 1 Persian cucumber

    • 1/3 avocado

    • 1/2 lime juice

  • Portobello Mushrooms

    • Olive oil

    • 1 clove fresh garlic

    • Handful fresh cilantro

    • Salt and pepper

    • Touch of lime juice

  • Broccolini

    • Olive oil

    • Salt and pepper

    • Garlic and herb seasoning blend

    • Lemon juice

  • Japanese Sweet Potato

    • Salt and pepper

  • Biena Chick Pea Snack (https://amzn.to/36LMvw2)

  • Hemp Seeds (https://amzn.to/2TLM0g7)

  • Organic Broccolini Sprouts

  • Fresh Cracked Black Pepper

Directions

  1. For the mushroom, mix 1 tbs olive oil with 1 clove garlic, handful fresh cilantro, salt, pepper, and lime juice and rub/ stuff the sides. Wrap in foil and air fry for 20 minutes at 350.

  2. Cut sweet potatoes into rounds. Season with salt, pepper, and a drizzle of olive oil. Toss together and add to your air fryer at 350 for 15 minutes. (the basic setting)

  3. Season broccolini and add to air fryer with the sweet potatoes for the remaining 12 minutes.

  4. While that is baking away, get your bowl and the base ingredients. Once the veggies are done, assemble!

  5. Top with the toppings I used or some of your favorites.

Abby Neff